From the Land of the Rising Sun to your kitchen.
A Japanese knife to take care of all your cuts.
The santoku knife 16.5cm from the Wusaki Nakata BS2 series is entirely made in Japan, which is a country known for its ancient know-how in the manufacturing of knives. The blade is forged by hand in Sanjo in the Japanese province of Niigata with ancestral methods used by blacksmiths thorughout several generations. The quality of every cut and its original style make this knife a masterpiece of cutlery.
Truly one of a kind, the blade of this santoku knife is made of Blue Steel n°2. This Japanese steel is enriched with 1.2% of carbon, which makes the blade ultra hard (63 HRC). Thanks to this hardness, the blade's edge can remain sharp for a long time. Cut after cut, the blade remains sharp, and despite its rigidity, it remains easy to hone whenever needed. The core is protected by an outer layer of stainless steel that enhances the blade's resistance to corrosion and it makes it less brittle.
Made of walnut wood, the handle is resistant to humidity and heat. Its round design is suitable for both right and left handed cooks. The surface has been polished to guarantee a soft touch that enables a pleasant grip. The handle is completed with a bolster made of black pakkawood, which makes a beautiful link between the wood of the handle and the carbon steel of the blade.
The blade's external stainless steel layer has an original Nashiji finish on its surface that gives each knife an original look.
In addition, the blade is sharpened by an expert that uses a whetstone whilst holding the blade at a highly acute angle. This sharpening technique esures a remarkable cutting performance.
The quality of every cut as well as its traditional look make this knife a special piece of cutlery that every cook would love to have in his or her kitchen.
It must be washed by hand and dried immediately with a soft cloth to prevent humidity traces on the steel. Store it in a safe, dry place. Avoid as much as possible to wet the handle, even when washing the blade. Along the surface close to the blade's edge, it is possible that the steel changes its colour to a dark blueish tone. This is a natural reaction of the steel, and it does not represent any danger for your foods.